Food For Film Stylists®

Wednesday, February 20, 2019

Tinseltown Throws Iconic “Filmscape” Oscar® Afterparty

Greetings from Tinseltown. Hollywood’s 91st Oscar® Awards celebration will be held Sunday, February 24, 2019. This culinary arts reporter has been honored with a sneak peek at it’s grandest soirée; The Board of Governors Ball, also know as The Afterparty. And this year I’m all over it! Immediately following the live Hollywood awards telecast, doors swing open to The Ray Dolby Theatre Ballroom high atop the Hollywood and Highland Center^®to this year’s Ball theme “Filmscape”, showcasing iconic moments of the silver screen.

Academy Board of Governors events committee chair Lois Burwell, event producer Cheryl Cecchetto ( year #30 for her Sequoia Production Co. ) and legendary star-chef Wolfgang Puck have thoughtfully orchestrated a stylish show-stopping venue for 1500 starving invitees; including winners, losers, studio bosses, The Academy of Motion Pictures Arts and Sciences (aka Oscar®) members and their guests.

Specially chosen soundtracks and instrumental movie songs accompany the rolling film “art installation”. The ballroom’s color palette of rich merlot with Oscar gold emulates archetypal, movie theater design, to accentuate an immersive, movie-going experience. Majestic floral decor, theatric studio lighting, Piper-Heidsieck Champagne, Coppola wines and mouthwatering 5-star cuisine abound. The details are amped-up for Tinseltown’s glamorous night of cinematic royalty and reward. Classic, classy, and please…due try to behave!

For the 25^th year, legendary chef Wolfgang Puck and the Wolfgang Puck Catering team wine and dine Hollywood’s biggest celebs with a menu pairing filled with glamour and innovation. Puck’s culinary VP Chef Eric Klein worked closely with Chef Puck to create more than 60 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees, that will be tray-passed throughout the evening. Signature favorites of Smoked Salmon Oscars, Baked Yukon Gold Potatoes with Caviar, Truffle Chicken Pot Pie, Miyazaki Wagyu Beef, are served with newly created Heirloom Carrot “Tartare”; Vegan Torchio Pasta with Arugula, Nashville Hot Fried Quail with Red Velvet Waffle; and Loup de Mer with Romesco salsa. Made-to-order sushi and a raw shellfish bar served atop a hand carved ice sculpture will glisten. The brilliant pastry team lead by Chef Kamel Guechida, Garry Larduinat and Jason Lemmonier will create an endless array of over three dozen show-stopping desserts including the popular 24 Karat Gold Dusted Valrhona Chocolate Oscars, Piper-Heidsieck Golden Champagne Strawberry Push-Up Pops, Square Pillow Cake with Coconut Mango and Passion Fruit, a Black Forest “Cherry”, plus multiple action stations such as Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.

This is just a teaser, an amuse-bouche. The best is yet come from your Celebrity Food Stylist and Culinary Arts Reporter, Alice @foodforfilm.com Hugs from Hollywood!